SRJC Course Outlines

7/25/2024 3:32:40 AMCUL 221.45 Course Outline as of Summer 2011

Inactive Course

Discipline and Nbr:  CUL 221.45Title:  ENTREES-SOUTHWEST  
Full Title:  American Regional Cuisine-Southwest
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled1.504 max.Lecture Scheduled6.00
Minimum.50Lab Scheduled2.002 min.Lab Scheduled8.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total14.00
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  12.00Total Student Learning Hours: 26.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT221.45

Catalog Description:
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Professional chefs present theory, demonstrate techniques, supervise production and critique student production of a variety of foods.


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Basic instruction in the cuisine and foods of the American Southwest. Professional Chef presents theory, demonstrates technique, and supervises production of a variety of recipes using foods of the Southwest.
(Grade or P/NP)

Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:Effective:Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Not Certificate/Major Applicable


Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The students will be able to:
1)  understand the historical backgroud that has influenced the cuisine's
   of the Southwest;
2)  recognize and use ingredients from cultures that have had a strong
   influence on Southwestern cuisine, such as: Mexico, Central America,
   and Native Americans;
3)  examine new combinations of colors, flavors, and textures in menu
4)  prepare a variety of dishes utilizing special cooking techniques
   typical of the region; and,
5)  practice appropriate plate presentations and garnishes for each dish

Topics and Scope
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History of Southwestern Regional Cooking.
Cultural influences on the foods of the Southwest.
Color, flavor, and texture combinations.
Preparation, presentation and garnishing of foods of the Southwest.

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The students will complete lab assignments and will be evaluated by Chef/

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
0 - 0%
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 25%
Lab reports
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 80%
Class performances
Exams: All forms of formal testing, other than skill performance exams.Exams
0 - 0%
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 25%

Representative Textbooks and Materials:
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None - handouts are used.

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